The Best Taiwanese Castella Cake
ฝัง
- เผยแพร่เมื่อ 22 พ.ย. 2024
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RECIPE
▼Ingredients
【8 inch square mold】
Egg Yolk 8
Cake Flour 105g
Corn Starch 15g
Corn Oil 95g
Milk 90g
Egg White 8
Sugar 95g
Salt 2g
Lemon Juice 4g
▼ Step Instructions
1. Sift cake flour, corn flour, and prepare eight eggs. Preheat up to 165 degrees and down to 175 degrees.
2. Microwave corn oil for 1 minute and 45 seconds, pour it into the flour immediately, and stir it evenly
3. Add milk and stir, then add egg yolk and stir
4. Add salt and lemon juice to the egg white, add sugar in three portions, beat until the whisk is lifted
5. Add to the egg yolk flour paste three times, then add to the cake mold
6. Add about 70 degrees warm water to the baking tray under the cake mold, and bake for about 65 minutes at 155 degrees and 165 degrees at the top.
7. After baking, tear the baking paper around and cut the cake while hot
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MUSIC
►The Truth Untold-BTS
►Black Swan-BTS
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Equipments:
Camera: Fujifilm XT-20
Lens: XF 18-55 F2.8-4
Mic: Zoom H6
Edit: Final Cut Pro
#TaiwaneseCastellaCake #CastellaCake #Cake
總結一下古早味的問題
👉🏻布丁層
1.攪拌手法錯誤，導致消泡
2.使用固定模具，不要使用活底模具。因活底模具容易入水，就算用錫紙/鋁箔紙包2/3層，也容易因長時間烤焗後入水。
👉🏻回縮問題
1. 加長烤爐時間5-10分鐘
2.使用油布紙/直接倒入模具。因烘焙紙沒有抓附力，會影響蛋糕的爬升，令蛋糕容易塌陷。
👉🏻裂面
1.這次巧克力味道因加了巧克力豆，巧克力豆向下沉，蛋糕向上升，是會容易造成開裂，不影響味道。
2.裂面只是影響外觀，商業的很多都會裂面的，不建議為了追求不裂面，而降低溫度導致內部不熟。
👉🏻有蛋腥味
使用新鮮雞蛋
👉🏻為何用粟粉/玉米粉
用以降低麵粉筋度，增加蛋糕鬆軟口感
Can u give me the measurements in a cup? thanks
Que delicioso mm
Que rico yo kiero comer eso😛
Que pastel más delicioso
請問您的模具在哪買的?
For those who has shrinking problem. I have fixed mine with 150 degrees Celsius for 70 minutes and leave it in the oven for another 5 minutes with the door slightly opened. Make sure to drop the pan on table couple times to let the air out. I also only put the parchment paper for bottom only and not the side. I found that it hold the shape better. You can easily dump the cake out upside down without damaging the cake.
I am going to use your guidance, thank you
U so nice , my cake the side is wrinkled .
Hello! May i know the size of yr pan pls..Thank you. So much.
Is this cake eggy
非常優質的節目，製作時伴隨的輕鬆音樂，讓人置身在情境裡，不知不覺也學會很多糕點，片中的古早味蛋糕是我看過最漂亮最能把食慾引誘出來的呢。
片尾講解失敗原因非常好！👍因為好多人失敗都不明因由！
今天跟着你的方法做，一次成功，表面平整不开裂，蛋糕细腻绵密，好好吃，谢谢分享，超赞的，以后不用出去买了，自己在家里做
напишите пожалуйста размер формы если вам не трудно.Зарание огромное спасибо.
做的太好了，是我看到做古早最好的视频没有之一，早餐下午茶吃都很完美
老師,多謝你詳細示範及分享失敗經驗,我今天第一次跟你學做,非常成功.感謝你🙏🙏
這個教學非常好，一學就會，還做得很好吃，樓下的旦糕師父也說好鬆軟，吃不停口👍，以後要多放視頻上去，謝謝你🙏🏻
請問一下這款蛋糕出爐需摔一下排熱氣嗎？另外冷卻後像視頻一樣不會縮嗎？
太好了.除了配方.連上/下
爐溫基礎.都明確的說明.
謝謝老師！
前天嘗試了這個食譜，除了因爲手法不熟練有一點布丁層之外，其他的蛋糕體都很蓬鬆好吃，也有淡淡的香甜味~ 謝謝你的食譜
一開場我就認出來了！
是防彈的黑天鵝😍😍😍
還有無法傳遞的真心😍😍😍
我真的要被茉啦啦可愛爆擊🤣
真的不要太燙就在撕啊🤣🤣
使用的雞蛋品質一級棒，蛋殼堅硬，蛋黃立體又色澤好看
저는 🇰🇷🙋🏻♀️입니다.
🇰🇷한국에도
정말 멋진 Bread maker 많습니다.
그런데 이 레시피와 이 영상은
정말 최고입니다.
단지 보고만 있어도
힐링이 됩니다.
결코 BGM 때문이 아닙니다.
수십번을 보고 있는데
볼때마다 놀라워요!
이 사랑스런 영상이
저에게 까지 와준게
너무 기쁘고 감사합니다.🙏🏻
谢谢。这是我做的最成功的配方。家人和朋友都说好吃，蛋糕漂亮。
按照老師的配方第一次做就成功，不甜不膩非常好吃，謝謝老師。
請問出爐要摔一下排熱氣嗎？
單看賣相已夠引了，好乾淨啊！👍👍👍
吸引
I just noticed it's black swan in the background.... woahh
Lo hice y fue un triunfo absoluto. Muchas gracias por compartir tan maravillosa receta y los pasos muy bien explicados. Saludos desde Argentina.
当我听到黑天鹅的时候我吓到了居然在这里听到了 这个版本好好听爱了，还有那个蛋糕看起来也太好吃了吧😭
謝謝老師您無私奉獻的分享，我要來學做看看了！感恩老師您。
網路上最美的古早味！
根本是ASMR
好療癒喔
蛋糕超綿 搖起來好可愛
I’m living for the BTS instrumental music 🎶
It looks delicious.
The music on the back was perfect and pleasant.
Very nice.
Сердечно благодарю 🙏 за прекрасный рецепт торта и за русские субтитры,здоровы вам!!
Tried your chocolate Castela the other day and was pleasantly surprised! It came out perfect and super soft 💓
Definitely gonna try making this one also! Thank you so much for sharing this recipes~
感谢作者分享！
蛋糕竟然要加这么多油、糖和鸡蛋，做完这次蛋糕，再也不想做蛋糕和吃蛋糕，完全过度地超过了身体所需。
정말로 당신의 카스테라는
아름다워서 보고 있으면
힐링이 됩니다.
결코 BGM 때문이 아닙니다.
수십번을 보고 있는데
볼때마다 놀라워요!
看起來好美的蛋糕！
Thank you very much for your kindness to put the recipes in English ✅👍👍🇨🇦👍👍✅. I like the Taiwanese Castella cake.
Amazing work!
Thank you for the recipe. I tried it and was successful. Same texture as yours and on the top was no crack, but on the side of the cake was a slight horizontal crack. But I think that's normal because when there's air in the cake, it will leave it eventually.
@@Hellofutureme45 No it didn't taste eggy. You just have to use a proper amount of vanilla essence. It tase more like genoise or a biscuit cake, but more soft and airy.
You could use a whole bottle of vanilla essence and it still tastes eggy!
谢谢你的视频！今天试做了，一次成功！好开心哦！
I made one earlier from a highly-viewed youtuber and no good. I make quite a few cakes so I was surprised. When I have a failure, I want to try again out of frustration. This recipe and technique are fabulous - didn't change a thing. Cake was round and fluffy. Thanks!
Does it not taste eggy without the vanilla essence..also a lot of people have mentioned that their cake deflated , any tips for that ?
Hey Armys black Swan 's tune..
Black Swan enthusiasts RISEE
最后是加70摄氏度的热水吗？
@@tommy7979 對，片中約在08.35有指明加入約70度熱水
I was like “wait.... I know this song!!!” WE STAN
看到封面可口的蓬蓬蛋糕吸引點進來，聽到前三個音就覺得好熟悉，結果竟然真的是黑天鵝，好驚喜哈哈～
So happy to hear BTS songs on your chanel,😍💜
The baker is an ARMY,😍
跟著做出來很成功好吃！謝謝教學！
I tried this recipe my cake came out beautifully ..except for a little egg taste so next time I will add a little yogurt….Thanks so much for your sharing sir ..🙏🏽
好棒喔.下個月來做一次試試看
睇完好想試整！另外表白bgm💜💜💜
多謝你分享這麽詳細的古早味蛋糕食譜。你可以分享多幾款味道（如抹茶）的古早味蛋糕的做法嗎？
步驟詳細，好美的蛋糕，謝謝您的分享❤️
我昨天做了，真的很成功！蛋糕绵密又好吃，谢谢❤️
Очень красиво смотрится ваш нежный тортик , я очень довольна что все Понятно пишите . Спасибо большое и удачи тебе.
I miei complimenti. Veramente un bravissimo cuoco.
成功了！謝謝分享😍
好聰明。
Tried on Sunday, eat it for 3 days, still moist and soft on the 3rd day. Thanks for the recipe. 👍👍👍
I tried it. But it was failed. It became like thick omlette.
蛋糕好漂亮！最後鮮奶油 Cream 100g 加10g 糖就夠了，15g 就有点甜了。
蛋糕好漂亮👍👍👍我都要用这个配方做一次😅
Awesome... Really awesome.. You type the details the process, thankyou, I love to wacth cooking see channel
the taste in music is impeccable
我好喜歡你的拍攝，第一次嘗試古早味蛋糕就成功很開心！
想請問你的TH-cam 連結我可以放在社群讓其他人看到嗎？謝謝妳
It looks fantastic! I have a question: can I use 00 wheat flour for cakes instead of low gluten flour? Is natural baking paper okay? Thank you
這個公式做來非常好吃😋
第一次看這個頻道，蛋糕的面好靚，切蛋糕用的刀都好靚😁
看到就想吃，很嫩的蛋糕，真是太厉害了！🤣
Thanks you so much of best recipe .I did made and the cake so beautyful and delicious 🙏🏻🌸🥰🌷💐🥧🎂
好詳細⋯感謝教學
So nice! Glad you shared your failed attempts and now we learn from them most! Thanks i will make this and your chocolate castella.
我只是剛好看到日本店家做古早味蛋糕，就順便查了一下做法😂結果居然聽到防彈黑天鵝！
Love the way you help to solve all the problems. thank you so much
感谢作者分享！
蛋糕竟然要加这么多油、糖和鸡蛋，真的被吓到和震撼到了，做完这次蛋糕，再也不想做蛋糕和吃蛋糕，完全过度超过了身体所需。
多謝你，我今日做咗兩個超級成功
我一直做都有你講問題！前两日做了朱古力版，好成功，因為這樣我好氣餒都不敢做蛋糕，依家有返啲信心了！謝謝你！還有想請教你：如果我要做一個6寸應該分量多少咧？
一半份量
Thank you.. and thanks for teaching why the 2 attempts failed ❤️ love it and will try your recipe soon
边看影片欣赏学习顺便一边听防弹的黑天鹅真的太幸福！！！还有the truth untold太好听了呜呜好听哭加馋哭说的就是我
i love ur backsound music btw💜💜💜
BTS black swan
Best video so far, I love this 😋
1:12 有弄到到笑😂到~可可爱爱😄
非常細緻，我一定會學做的，多看幾次⋯⋯
Looks so good!! Thank you for sharing your recipe 💜💜💜
This looks great may have to try it thank you for sharing it watching it from New Zealand
很棒的教學💖老師是阿米嗎
感謝老師詳盡的教學
我試做看看
感謝您
Thank you for sharing the measurements and process.
شكرا على التوضيحات والترجمة على الشاشة انت رائع انت صادق سوف ادعمك في قناتك دائما ؟
Superb lovely cake 🍰
刚做了一个，外表很美，味道也很好吃，可是可能是温度只能160度，时间上我也拉长了去75分钟但切开时，里面还是有少许的湿，不能切小塊会倒下。
Thx for sharing... second attempt today. 1st try collapsed. But still taste bely good. ^-^
The cake turn out very nicely, thanks very much for sharing. 👍
Looks gorgeous and yummy. 🌟Do i need to remove water and bake for another 10 mins?
I tried steaming it like this. It is too moist. ✌️
Home baker from Thailand.
Luv your work though.😋👍
你好，我是韩国的烘焙TH-camr。感谢共享好的影像。
Thanks for your recipe, I got the same size cake tray, and followed your steps to make the cake. It was the most successful and delicious cake ( most beautiful as well ) thank you !
Did u use a normal baking paper?
Great video, very nice that you shared the failure and why it happened 👏
蛋糕烘的好美！ 好彈啊！ 😋
You are great and willing to share your experience and skill unselfishly. Thank you.
Thank you for sharing your great recipes. Super and wonderful.
Gracias por compartir tu receta :-) la verdad ninguna de las otras recetas me funciono , pero la tuya si !!!
Te mando un saludo desde ciudad de México
油可以减量吗
影片拍得很好。跟著做出來的蛋糕也超好吃😋
第一次做就成功，好好吃
谢谢老师分享视频，我按照你的配方和摸具做出来挺满意的。有一个问题请问老师，不知如何保持第二天才吃用呢因为明早要在party才切用？谢谢！
The interested part is coz of black swan! 😍
唔好意思 想請問我焗了呢個蛋糕 但蛋糕旁邊塌下來 不太漂亮 請問是什麼原因？
蛋糕只差旁邊的外貌，其他都很完美 謝謝你的食譜
謝謝你第一次做就成功
this is so beautiful...i dont unterstand the dislike ??? i was enjoying most the part the rising in the oven thank you
Probably the BTS haters lol
用了油布紙 蛋糕烤完底下有一層光面的皮…深黃色，請問是怎麼回事？
跟著您的步驟，蛋糕內部很有彈性，沒有布丁層問題，旁邊凹陷，如果加長烘烤時間之後還是出現同一個問題，請問還有其他因素會導致凹陷嗎？
凹陷是指旁邊縮腰
BGM好好聽喔🥰🥰
Very elegant baking presentation.
老师，我今天也跟你学做古早昧蛋糕👍👍👍🙏🤗